Best Ever Shrimp Ceviche Recipe
Best ever Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada or add to tacos.
Servings: 8 servings
Calories: 110kcal
Ingredients
- 1 lb raw or cooked shrimp peeled, deveined & tails off
- 3/4 cup fresh lime juice 6 large limes
- 1 large tomato diced
- 1 large avocado diced
- 1/2 cup red onion minced
- 1/2 cup cilantro minced
- 1 jalapeno seeded & diced
- Salt and pepper to taste (I added about 1/2 tsp salt)
Instructions
- If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
- In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
- Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
- Marinate cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
- While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
- Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
- Serve cold with chips, on a tostada and even in tacos.
Video
Notes
- Store: Refrigerate covered for up to 2 days. Do not freeze.
Nutrition
Calories: 110kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 444mg | Fiber: 2g | Sugar: 1g